1 kg chicken pieces (preferably thighs and drumsticks)
1 tsp iodized salt
1/2 tsp ground black pepper
2 tbsp Jolly Heart Mate Canola Oil
1 pc large white onion, sliced into rounds
1 cup Jolly Whole Kernel Corn, drained
1 can Jolly Whole Mushrooms 400g, drained and halved
1/4 cup unsalted butter
2 cups water
1 cup milk
1 pc chicken broth cube, crushed
2 tbsp parsley, chopped
Season chicken pieces with salt and pepper. Heat Jolly Heart Mate Canola Oil in large pan over medium heat. Fry chicken and onions together until golden, about 8-10 minutes. Toss in Jolly Whole Kernel Corn and Jolly Whole Mushrooms until just heated through. Transfer to container and set aside.
In the same pan, heat butter until melted. Add flour and cook until golden brown, stirring constantly.
Slowly whisk in water and milk until mixture becomes smooth. Add chicken broth cube, chicken pieces and vegetables, then simmer for 20 minutes, covered, until chicken is cooked through.